Traditionally chicken soup is used in times of illness to support the body’s recovery.  I make it about 4 times a week throughout the year. The and all the family love it – as long as you vary the additional ingredients a bit so it never gets boring! Here is a recipe for you to follow with extra healing herbs to nourish you all the way to your bones.

This recipe for medicinal chicken soup is also low fodmap, gluten free, low histamine, dairy free, egg free, peanut free…So this is a seriously healing soup for almost any constitution – except vegetarians of course!

Step 1: Making chicken and vegetable stock

Using a carcass from a roast chicken – remove all meat and save for later.

Add carcass to a large pan and add a selection of low fodmap vegetables, for example: 2 sticks of celery, 2 carrots, 1 parsnip, 1 red pepper.

Add a selection of herbs, either dry or fresh – a sprig or a teaspoon of rosemary, sage, thyme, oregano, perhaps 10 black peppercorns and 2 bay leaves.

Add Healing herbs – my 2 favourites in Chicken soup are Angelica sinensis & Astragalus membranosus.

Astragalus membranosus – traditionally used as an adaptogen to help the body cope with support the immune system.  This herb can be added to the stock to enhance its healing potential.

Angelica sinensis – is used to nourish the blood and help balance energy.  Best avoided during pregnancy.

I only use a small amount of these herbs, perhaps 20grams per 2 litres of stock (thats is roughly a small handful), but really feel the difference it makes if I eat these herbs in my chicken soup regularly.  It is a great way to get kids to take healing herbs too.

Now cover with water and bring to the boil for an hour.  Strain and return to the heat to reduce if you need to concentrate.

I use this stock to make the soup, and if there is any extra I freeze it to use in another quick vegetable soup later in the week.

Step 2: Making chicken and vegetable soup

Into a large saucepan add any left over chicken from the original roast leftovers, and a selection of vegetables.

I really like sweet potato, and red pepper with a large chuck of grated ginger in my soup – but other things I often add include parsnip, coriander, carrot and baby sweet corn.  Then cover the chicken and vegetables with stock and bring to the boil.

Simmer for 15 mins and enjoy with rice noodles or some gluten free bread.

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